Leeks Vegan

Homemade vegetable broth

Name: Homemade vegetable broth
Prep time: 2 h 10 min
Cook time: 2 h
Yield: 1.5 litres (6 cups)
Cuisine: Plats principaux
Ingredients: 2 litres (8 cups) of vegetable scraps (carrots, celery, mushroom stems, parsnips, etc.); The green part of one leek; 2 garlic cloves, peeled; 3 litres (12 cups) of water; A generous pinch of coarse salt; Black pepper, to taste; 4 sprigs of thyme; 2 bay leaves

Rate this recipe

Author: Sara Girard – Ma cuisine de tous les jours

Keep screen on

Preparation 10

Baking 120

Portions 1.5 litres (6 cups)

Freezing Yes

Budget

Ingredients Preparation

Ingredients

2 litres (8 cups) of vegetable scraps (carrots, celery, mushroom stems, parsnips, etc.)
The green part of one leek
2 garlic cloves, peeled
3 litres (12 cups) of water
A generous pinch of coarse salt
Black pepper, to taste
4 sprigs of thyme
2 bay leaves

Preparation

Side-by-side mode

In a large pot, combine all the ingredients. Bring to a boil, covered, then reduce to low heat. Continue cooking and let simmer, still covered, for 1 hour 30 minutes to 2 hours.
Place a sieve over a large bowl and pour in the mixture to strain the broth.
Refrigerate, freeze or use the broth in the recipe of your choice.